Within dietary variables it was discovered that participants with the lowest scores in PD severity, were those who consumed a plant and fish based diet, similar to the Mediterranean diet.  Those who maintained diets high in fresh vegetables and fruits, nuts, seeds, olive oil, wine, fish, coconut oil, fresh herbs and spices exhibited disease progression at a much slower rate [16].  Meanwhile, participants who consumed in particular ice cream, cheese, and yogurt showed much faster rates of disease progression.  Further, although previous studies showed an association between milk, cream, and ice cream consumption and increased risk of developing PD; the study by Mischley et al. (2017), was the first of its kind to draw a definitive correlation between dairy intake and higher incidences of PD progression [16].  Consumption of dairy products is associated with lower uric acid levels, insulin resistance, lactose intolerance, neurotoxin exposure (such as pesticides), and accumulation of abnormal intestinal flora, all of which are also associated with higher incidences of PD and faster disease progression.  In addition, consumption of canned foods was also a strong indicator for rapid disease progression, possibly due to BPA** and aluminum contaminants found in cans.  

 

Another association between fried foods and high levels of aldehydes, and an increase in reactive oxygen species (ROS) due to lipid peroxidation is directly linked to damage of dopaminergic neurons.  Diet soda consumers also showed faster rates of disease progression than those who did not drink soda. Study participants who recorded high beef consumption also showed a higher incidence and progression rate of PD [16].  Intake of both bovine sourced milk and meat are directly linked to PD incidence and faster progression, and it is commonly known that high protein intake and levodopa compete for dopamine receptor sites. Ingesting a heavy protein meal prior to medication dose may make Levodopa medication less effective.

 

In regards to nutritional supplements, it seems that fish oils and the antioxidant CoQ10 were associated with the slowest rates of PD progression.  High levels of Omega-3 fatty acids which include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are present in fish oil.  Many previous studies have shown the neuroprotective effects of Omega-3s, while improvements in depression (non-motor symptom) has also been attributed to fish oil.   

 

Finally, it has long been known that iron is associated with PD progression, and therefore supplements which have high levels of iron should be avoided by people with Parkinson’s disease. In addition, excessive iron tends to contribute to constipation.  Only under a doctor’s supervision would one consume high doses of iron, consult your physician if you are unsure.

 

Until further research with specific outcome measures is conducted, it is advisable to re-evaluate consumption of beef, dairy, diet soda, fried foods, iron supplements and canned foods, since studies to date indicate that these products accelerate disease progression.  Meanwhile, foods that attenuate disease progression include oily fish (like sardines, mackerel, or herring) and salmon [16].  

 

It is very important to eat healthfully in general, but with Parkinson’s disease it can make a huge impact on your disease progression or attenuation.  Select your foods wisely and pay attention to your body and how it responds to your food choices.  Consult a nutritionist to keep you on track with a healthful diet.  Remember that nutrition is one area completely within a person’s control, and that leading a healthy, happy life is quite possible especially with the right diet, even with Parkinson’s disease.

​

 **Bisphenol A - generally found in the inner lining of food cans